Subject: RECIPE: Caribbean black-eyed peas and rice
From: [email-masked] (Nancy Mintz)
Date: 28 Aug 87 03:08:55 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE BLACK-EYE-RICE B "22 Feb 87" 1987
.RZ "BLACK-EYED PEAS AND RICE" "Spicy Caribean Black-Eyed Peas and Rice"
I got this originally from my local newspaper.
.IH "serves 8"
.IG "\(12 lb" "salt pork" "250 g"
(rind removed, cut into
.AB "\(12-inch" "1-cm"
dice)
.IG "2" "red bell peppers"
(seeded, cored, and cut into bite-size pieces)
.IG "6" "ripe plum tomatoes"
(cut into
.AB "\(12-inch" "1-cm"
pieces)
.IG "1" "medium yellow onion"
(peeled and chopped)
.IG "6" "garlic cloves"
(peeled and finely chopped)
.IG "1 cup" "uncooked white rice" "200 g"
.IG "2 cups" "chicken broth" "25 cl"
.IG "6 cups" "cooked black-eyed peas" "1.5 kg"
.IG "1 cup" "pitted green olives" "150 g"
.IG "\(14 cup" "capers" "60 g"
(drained)
.IG "6" "anchovy fillets"
(finely chopped)
.IG "2 Tbsp" "dried oregano" "30 ml"
.IG "1 tsp" "ground allspice" "5 ml"
.IG "1 tsp" "coarse-ground black pepper" "5 ml"
.IG "\(12 tsp" "cayenne pepper" "2.5 ml"
.IG "\(12 tsp" "salt" "2.5 ml"
.IG "\(34 cup" "scallions," "40 g"
sliced on the diagonal
.IG "\(12 cup" "parsley," "10 g"
(chopped)
.PH
.SK 1
In a large, heavy casserole, saut\z\(aae salt pork over low heat
until the fat has been rendered.  Do not let it brown.
.SK 2
Add peppers, tomatoes, onion and garlic to salt pork and cook 5 minutes
more over low heat.
.SK 3
Add rice, and stir for a minute.  Add remaining ingredients except for
scallions and parsley.  Cook, covered, for 20 minutes, or until rice
is tender and most of liquid is absorbed.
.SK 4
Add scallions and parsley; gently mix together.  Serve hot.
.SH RATING
.I Difficulty:
easy but tedious (a lot of chopping).
.I Time:
30 minutes after the black-eyed peas are cooked.
.I Precision:
measure the spices.
.WR
Nancy Mintz
UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA
ihnp4!attunix!nlm